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Kraut Runzas

Kraut Runzas
By Pat Lawson on Wednesday, October 23, 2013 at 8:17pm


4 1/2 cups all-purpose flour
2 (.25 oz) Active dry yeast
3/4 cup milk
1/2 cup shortening, margarine or butter
1/2 cup sugar
1 tsp salt
1/2 cup water
2 eggs, slightly beaten


In a large mixing bowl, place 1 3/4 cups flour, sugar, yeast, and salt.
Heat milk, water, and shortening until 120 degrees Fahrenheit. Pour over flour mixture. Add eggs. Beat with an electric mixer on low until well blended. Beat an additional 3 minutes on high.
Stir in the remaining flour. Knead until smooth and elastic.
Place dough in a greased bowl, cover and let rise in warm place until doubled (about 1 hour). Halfway through the rising of the dough, make the filling.
Punch down and roll into 12 six-inch squares. Give each square an extra roll with the rolling pin before filling.


1 lb. lean ground beef
2 small onions
1 tsp salt
1/2 tsp pepper
4 cups cabbage, finely shredded
2 cups provolone or mozzarella cheese, shredded (optional)


Brown ground beef and onions.
Add shredded cabbage and cook over medium heat until cabbage is softened.
Add salt and pepper (or to taste)

Put a large mound of filling on the center of each dough square.
Sprinkle cheese on top of the filling.
Pull opposite corners of the dough together and pinch to hold. Pull the opposite two corners together and use your fingers to pinch all edges together to seal in filling.
Turn Runza over (seam-side down) and put on a cookie sheet lined with parchment paper (helps to keep any leakage from staining your cookie sheet), about 1-inch apart.
When cookie sheet is full, put a towel over it and let it rise for 15 minutes.
Bake Runzas in a 350-degree oven for 15-20 minutes, or until a deep brown.
Remove from oven and rub butter on top of each Runza.

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